Plain Dosa Or Paper Dosa

May 11, 2009

This is a regular & popular dosa which is a favourite in every house hold in south india & also the easiest-to-make. There are various different kinds of ingredients everyone uses and hence the taste varies in Resturants and when made at homes. But this is the regular breakfast in southindia. I want to share this simple breakfast.

This dosa is served with chutney and sambar.

Makes 15 Dosa's

Ingredients for Dosa Batter

Raw Rice, Basmati Rice, Parboiled Rice (white) / Akki - 2 cups

Black gram / Urad dal / Udhina bele - 1 & 1/2 cups

Fenugreek Seeds / Methi Seeds / Menthya - 1/4 tsp

Rice Flakes / Poha / Avalaki - 2 tsp

Water

Method

Rinse all the above ingredients and soak them in the 2cups of water about 4 to 5 hrs. Then drain all the water

Grind soaked ingredients with 1 cup of water and grind into a smooth batter

Pour into large pan and add Salt (to taste). Close the lid and keep aside for fermenting (warm place) for about 8 hrs. (medium thick Consistency)

Method for Dosa

Heat a flat tawa / pan on medium flame & sprinkle 1/2 tsp oil

Pour the laddleful or flat cup of batter into tawa/pan and spread like oval or circular motion and make a high flame

Add oil on the edges and allow to cook it becomes golden color and turn the other side for a minute

Renu : Thanks, it all depends on your batter thickness, if your batter is consistently thick enough, you get good round shape. Also, it matters with your stove, tava should be on low flame, so that when you pour batter on tava, it should not turn into crumbles. Also , Try putting oil first and batter on it or try without putting oil before pouring batter. I try both the ways.